OJS (Departemen Teknologi Pertanian Fakultas Pertanian Universitas Hasanuddin)
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Proximate analysis of dairy-free, ready-to-use complementary food developed with MOCAF, mung bean flour, and tempeh flour
Full text linkCow’s milk is a common ingredient added to commercial complementary foods (CCFs) as a source of protein. Despite that, 2–7.5% of Indonesian infants are estimated to have cow’s milk protein allergy (CMPA) and are at risk of deficiencies in protein, fat, and micronutrients due to avoiding dairy-contained CCFs. This study aimed to develop a dairy-free, ready-to-use complementary food (RUCF) by utilizing plant-based protein sources. Tempeh flour, mung bean flour, modified cassava flour (MOCAF), sugar, inulin, micronutrient mix, and palm oil were mixed in a low-speed Stephan mixer at 75oC for 15 minutes. The ratios of tempeh flour (TF) and mung bean flour (MBF) were 12:20, 16:16, and 20:12 (w/w). Proximate and micronutrient (vitamin B12, calcium, and zinc) contents were determined and compared to the standard regulation of complementary food by the Indonesian Food and Drug Association (PerBPOM) No. 24/2019. There was no significant difference between the three formulas for energy, moisture, total carbohydrate, and total fat contents (p > 0.05). The formula with a TF-to-MBF ratio of 20:12 had significantly higher ash and protein contents compared to other treatments (p<0.05). In comparison to the standard nutrient content, the fat content of all formulas exceeded the maximum standard of 4.5 g/100 kcal. Furthermore, vitamin B12 content was lower than the minimum standard of 0.05 µg/100 kcal. Although all formulas majorly fulfilled the regulatory range of nutrient content for CCF, product reformulation is necessary to adjust fat, vitamin B12, and other nutrients that has not fulfilled the regulations
Karakteristik Biopelet Karbonisasi Biomassa berbasis Daun Jati dan Jagung menggunakan Perekat Tanah Liat
Full text linkBiomass carbonization plays a vital role in the production of biopellets as a sustainable and environmentally friendly energy source. This study aimed to evaluate the physicochemical characteristics of carbonized biopellets, including density, moisture content, ash content, volatile matter, combustion rate, and mechanical durability. The biopellets were produced from a mixture of teak leaves, corn cobs, and corn stalks, with clay as a binder, and subjected to carbonization under different formulations to assess their influence on final product quality. The experimental design employed a Completely Randomized Design (CRD) with nine treatment combinations and three replications, resulting in a total of 27 experimental units. The treatments consisted of variations in raw material composition (K1, K2, K3) and clay binder proportions (P1, P2, P3). Analyses included physical, chemical, thermal, and durability assessments. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results indicated that the carbonized biopellets had density values ranging from 0.49 to 0.56 g/cm³, moisture content from 5.34% to 6.82%, ash content from 20.38% to 34.24%, volatile matter from 66.82% to 79.88%, combustion rate from 0.03 to 0.05 g/min, and mechanical durability ranging from 43.72% to 55.03%. The composition of raw materials significantly influenced most parameters, except combustion rate and durability. Meanwhile, binder proportion had a highly significant effect on all parameters except for durability, which showed a significant effect. Based on the results, the carbonized biopellets met the SNI 8021-2014 standard requirements for moisture and volatile matter, while density and ash content were outside the specified limits.Karbonisasi biomassa merupakan tahapan krusial dalam proses produksi biopelet sebagai salah satu bentuk energi terbarukan yang ramah lingkungan. Penelitian ini bertujuan untuk mengevaluasi karakteristik fisik dan kimia biopelet hasil karbonisasi yang meliputi parameter kerapatan, kadar air, kadar abu, kandungan zat terbang, laju pembakaran, serta ketahanan mekanik. Biopelet dikembangkan dari kombinasi limbah biomassa berupa daun jati, tongkol jagung, dan batang jagung, dengan penambahan perekat tanah liat, yang kemudian mengalami proses karbonisasi pada variasi komposisi bahan dan proporsi perekat. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan sembilan kombinasi perlakuan dan tiga kali ulangan, menghasilkan total 27 unit percobaan. Faktor perlakuan terdiri atas variasi komposisi bahan baku (K1, K2, K3) dan persentase perekat tanah liat (P1, P2, P3). Pengujian dilakukan untuk menganalisis sifat fisikokimia, karakteristik termal, serta ketahanan fisik biopelet. Data dianalisis menggunakan analisis ragam (ANOVA), dan dilanjutkan dengan uji lanjutan DMRT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa karakteristik biopelet karbonisasi berada pada rentang nilai: kerapatan 0,49–0,56 g/cm³, kadar air 5,34–6,82%, kadar abu 20,38–34,24%, kandungan zat terbang 66,82–79,88%, laju pembakaran 0,03–0,05 g/menit, dan daya tahan mekanik 43,72–55,03%. Variasi komposisi bahan baku berpengaruh sangat signifikan terhadap sebagian besar parameter, kecuali pada laju pembakaran dan daya tahan. Sementara itu, variasi proporsi perekat menunjukkan pengaruh yang sangat signifikan terhadap seluruh parameter, kecuali daya tahan yang hanya menunjukkan pengaruh signifikan. Berdasarkan hasil pengujian, biopelet karbonisasi telah memenuhi persyaratan SNI 8021-2014 pada parameter kadar air dan kandungan zat terbang, namun belum memenuhi standar untuk parameter kerapatan dan kadar abu
Changes in the quality of golek mango (Mangifera indica L.) with hot water treatment stored at room temperature, zero energy cool chamber & refrigerator
No full textMango is a tropical fruit that has become a popular fruit for the community. High production of mango requires proper treatments for handling, storage, and other postharvest treatments which are still lacking. These mangoes have a major postharvest handling problem because mangoes are easilydamaged, which makes their shelf life relatively short. One treatment such as cold storage of fruits can be done to maintain the quality of mangoes in accordance with market requirements and demands. The purpose of this study was to determine the changes in Golek mangoes and to determine their shelf life after hot water treatment stored in the room temperature, zero energy cool chamber, and refrigerator. The method of this study consisted of two stages, namely the first stage of research observing the quality of mangoes and hot water treatment. The second stage of research was the application after stored in the zero-energy cool chamber & analyzing their quality of mangoes after storage in the form of testing for shrinkage weight & hardness. The results obtained in this study were the quality of mangoes before storage in ZECC: Weight loss %, hardness level 62.63 N, vitamin C 2.38%, total acid 1.9%, & total dissolved solids 3.4 Brix%
Penyuluhan budidaya kopi yang baik kepada masyarakat Desa Kahayya
Full text linkMahasiswa merupakan suatu status yang dimiliki oleh seseorang yang menempuh pendidikan di perguruan tinggi. Mahasiswa memiliki banyak peranan penting, terutama dalam lingkungan masyarakat untuk melaksanakan pengabdian masyarakat. Salah satu bentuk pengabdian mahasiswa kepada masyarakat yaitu pelaksanaan Kuliah Kerja Nyata (KKN). KKN dilakukan sebagai bentuk pelaksanaan Tri Dharma Perguruan Tinggi yaitu pengabdian masyarakat. Desa Kahayya merupakan salah satu tempat yang dijadikan sebagai lokasi pelaksanaan KKN. Desa Kahayya terletak di Kecamatan Kindang, Kabupaten Bulukumba, Provinsi Sulawesi Selatan. Desa Kahayya memiliki potensi pertanian berupa hasil kopi yang melimpah dan sangat berkualitas. Kopi yang dihasilkan dari Desa Kahayya memiliki dua jenis, yaitu kopi robusta dan kopi arabika. Sebagian besar masyarakat di Desa Kahayya bekerja sebagai petani kopi. Proses budidaya kopi yang dilakukan masyarakat Desa Kahayya masih tergolong sangat tradisional dan belum mendapat pengetahuan lebih tentang budidaya kopi yang baik
Development and sensory evaluation of edible flower incorporation in pastry products using avant-garde techniques
Full text linkEdible flowers have traditionally been used as decorative elements in haute cuisine, their potential as a main ingredient in the creation of distinctive flavors has been little investigated, especially in the field of pastry. The aim of this research was to develop a gastronomic proposal that utilizes innovative techniques for incorporating edible flowers into pastry products and to evaluate their acceptability. The edible flowers used in this study were Hibiscus (Jamaica), Jasmine, and Lavender. For each flower, three samples were prepared with varying concentrations. To determine the optimal formulation and its acceptability, a sensory evaluation was conducted with an expert panel consisting of 10 participants. The panel assessed key attributes, including aroma, color, flavor, texture, aftertaste, and overall acceptability, using a 9-point Likert scale. The findings revealed that Hibiscus sample 1, with a dosage of 15 g, was the most acceptable, making it ideal for use in pastry creams. For Jasmine, sample 3, containing 5 g, was preferred, while for Lavender, sample 2, with 3 g, was favored due to the flower’s more intense flavor. This research proposes using edible flowers as the main element in pastry products, demonstrating their successful integration into various preparations and their role as unique components in desserts
Inovasi Teknologi Pengumpul Ikan Lampu LED Bawah Air Untuk Peningkatan Hasil Tangkapan Bagan Tancap di Perairan Desa Waetuwoe Kabupaten Pinrang
Full text linkPengabdian kepada masyarakat dilaksanakan untuk (1) memberikan informasi ilmu dan teknologi lampu LED sebagai alat bantu pengumpul ikan dan (2) untuk melakukan transfer ilmu dan pengetahuan bidang penangkapan ikan yang ramah lingkungan. Kegiatan dilaksanakan pada bulan Agustus-September 2024 di desa Waetuwoe Kabupaten Pinrang, dengan metode pendekatan penyuluhan dan ujicoba teknologi. Penyuluhan dilaksanakan dengan fokus pada penyampaian materi berupa alat dan bahan yang dibutuhkan serta prosedur pembuatan teknologi lampu LED bawah air. Selain itu juga disampaikan teknik penerapan teknologi lampu LED bawah air untuk mengumpulkan ikan. Teknologi alat bantu penangkapan ikan ini efektif dalam mengumpulkan ikan dengan beberapa kelebihan dalam dibandingkan lampu konvensional yang dioperasikan di atas permukaan air. Sedangkan kegiatan ujicoba teknologi lampu LED bawah air dilakukan dengan mengikuti operasi penangkapan ikan bagan tancap. Kegiatan pengabdian telah terlaksana dengan baik dan lancar, dimana penyuluhan diikuti peserta sebanyak 36 orang yang terdiri dari nelayan bagan tancap dan Penyuluh Perikanan. Pelaksanaan penyuluhan berjalan sesuai rencana dan target berupa pemahaman nelayan terhadap pemanfaatan lampu pengumpul ikan. Respon dan antusias yang tinggi saat sesi diskusi, beberapa pertanyaan nelayan tentang lampu LED bawah air dan berbagai permasalahan yang dihadapi. Kondisi ini menunjukkan bahwa materi yang disampaikan telah sampai pada sasaran dan meningkatkan pengetahuan tentang teknologi lampu pengumpul ikan
Purification of phycocyanin from Spirulina platensis by combination diafiltration/ ultrafiltration membrane
Full text linkPhycocyanin, a blue pigment derived from the cyanobacterium Spirulina platensis, is typically purified through either single-step or multi-step processes. The purity of phycocyanin is crucial for its applications as a food colorant, in cosmetics, as a biomarker, and for analytical purposes. In this study, we report the purification of phycocyanin using a multi-step process involving extraction, ammonium sulfate precipitation, and diafiltration/ultrafiltration (DF/UF) with cycle times of 20, 30, and 40 minutes. The aim of this research to determine the effect of DF/UF time on flux, retention rates and purity on phycocyanin purification. The combination of DF/UF allowed the improving the purity of the phycocyanin in the retentate fraction. Sample that have been extracted and ammonium sulphate precipitation, were purified by ultrafiltration membrane using of hydrophilic polyethersulfone (PESH) membrane of 50 kDa MWCO. The DF/UF system was operated at 1.0 ± 0.1 Psi and at 24 ± 1oC. sample were collected during both DF/UF process in order to evaluated flux, retention rates and purity ratio of phycocyanin. The best DF/UF process were operate at 40 min per cycle, with a mean permeate flux 6.89 L/m2h and retention rate 96.99% was found to be optimal. This process resulted in phycocyanin with purity and concentration of 2.54 and 0.30 mg/mL, respectively. Hence, the DF/UF process were operated at 40 min per cycle potential for a biomarker application
Potential of flavor enhancer from crude hydrolysate derived from Pomacea canaliculata and Filopaludina javanica using papain
Full text linkEnzymatic hydrolysis is an effective technique for breaking down proteins into peptides and free amino acids. Among the amino acids released, glutamic acid (glutamate) plays a key role in generating the umami taste in snails. This study aimed to produce a natural flavor enhancer through the enzymatic hydrolysis of proteins derived from Pomacea canaliculata (PCP) and Filopaludina javanica (FJP) using papain enzyme. The hydrolysis process was conducted by adding papain to PCP and FJP slurries at different enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v). The reaction was carried out at 54 °C for 3, 6, 9, 12, 15, and 18 hours. After incubation, the supernatant was collected and analyzed for the degree of hydrolysis, total peptide content, total amino acids, sensory properties, and peptide sequence identification using LC-ESI-MS/MS. The highest degree of hydrolysis was obtained at an E/S ratio of 1:10 after 18 hours, yielding 89.28% for PCP and 76.27% for FJP. The highest peptide concentrations were 15.28 mg/mL and 8.60 mg/mL for PCP and FJP hydrolysates, respectively. Increasing enzyme concentration positively influenced panelists’ preferences for taste, color, and aroma attributes. The identified umami peptides from PCP and FJP typically contained 8–39 amino acids. In the PCP hydrolysate, Ala and Gly residues were identified at the N-terminal region of several peptides, including AVGLSHSNNTKDVMEKSK, GFMCSVDDQHTSSVLLLSYNAITGLGFTTCVTMIA, and GEMAAHYGTMDGGPGM. In the FJP hydrolysate, Gly was predominantly present at the N-terminal of peptides such as GLPGLPGLPGPK, GPLGPLGPQGIP, and GMMPPGMMPPEGMP
Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach
Full text linkJamu, an Indonesian traditional herbal drink, is widely consumed for health maintenance but is often perceived as bitter, pungent, and outdated by younger generations. To preserve this cultural heritage, transforming jamu into kombucha offers both improved sensory appeal and functional benefits. This study examined the characteristics and sensory perception of kombucha made from turmeric and a mix of turmeric–tamarind leaves, evaluated at serving temperatures of 25°C and 9°C. Sensory evaluation employed Rate-All-That-Apply (RATA) and Temporal Dominance of Sensations (TDS), validated using Facial Emotion Recognition (FER) and Facial Landmarks Distance (FLD) analyses via a Convolutional Neural Network (CNN). Results showed that, despite pungent or bitter notes, sourness was the dominant attribute across samples (p < 0.05). Sourness was perceived for a longer duration in kombucha served at 9°C compared to 25°C. Although GC–MS detected bitterness, it did not significantly affect preference (p > 0.05). FER results were dominated by positive expressions (p < 0.05), confirming overall acceptance, while FLD analysis revealed significant changes in five facial landmarks associated with positive emotions. Male participants exhibited more positive expressions than females (p < 0.05). These findings suggest that converting jamu into kombucha effectively enhances its palatability and emotional acceptance, making it a promising strategy to modernize traditional beverages. Jamu based kombucha can thus serve as a culturally rooted, functional drink suitable for Gen Z consumers and adaptable to various serving temperatures
Characterization of physicochemical properties and sensory profile of commercial sorghum crystal sugar (Sorghum bicolor L)
Full text linkSorghum crystal sugar has the potential as an alternative healthy sugar with low-glycemic index that can be consumed by diabetics or dieters. This study aimed to characterize the physicochemical and sensory properties of sorghum sugar based on consumer preferences. Three samples of sorghum crystal sugar from producers with health department licenses and halal certification for physicochemical and sensory analysis. The physicochemical results showed that the three sorghum sugar products have higher moisture content, ash content, and reducing sugars but lower sucrose and pH solution compared to commercial sucrose. The relative sweetness levels of samples 983, 782, and 661 compared to a 7.50% sucrose reference solution were 0.95, 0.92, and 0.91 using the magnitude estimation method. Sensory profiling was conducted using the Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA) methods. The CATA results indicated that the panelists perceived sorghum sugar to have sensory attributes such as sweet taste, sweet aroma, sweet aftertaste, and burned caramel. Sample 983 was the closest to the ideal sorghum crystal sugar, and there was no significant correlation between sensory attributes and panelists preferences at the 5% significance level. In the development of sorghum crystal sugar, undesirable sensory attributes include burnt scorched, bitter, sticky, amber, wet earthy, and burnt sugar aftertaste. Sample 983 was the most preferred among the three samples, with a liking score of 4.06 and a profile of sweet aroma, gritty, and sweet aftertaste. Sample 782, with a liking score of 3.76, was characterized by attributes such as wet earthy, burned caramel, burnt sugar aftertaste, amber, and sweet aroma. Meanwhile, sample 661 received the lowest liking score of 3.52, with sensory attributes of bitter, burnt scorched, sour fermented, bitter aftertaste, cereal, and sticky